Established in 1928, Gihei Hamono is located in Sanjo, Niigata and is run by Atsushi and Takashi Hosokawa. Gihei are outstanding knives known for their excellent heat treatment and ability to hold and edge.

50/50 ground with exposed wide bevel, thin at the edge but low enough grind to provide very nice food release. 

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
• Use a sharpening stone to maintain the sharpness of the blade. 
• Do not use on hard melons or items that may torque the blade.
• Use a sharpening stone to maintain the sharpness of the blade.